Austin, TX | Italian Restaurant | Wine Club Subscription

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Key Results

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• Real-time subscriber insights via Table22's reporting, tracking trends, pauses, and promo performance
• Two connected clubs (Wine Share + Pasta Club) giving members multiple ways to subscribe
• Exclusive access to ad hoc bottles and limited house amaro releases, available only to club members

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Finding the grapes nobody's caught yet

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Chef Fiore Tedesco and General Manager Adam Orman opened L'Oca d'Oro in Austin's Mueller neighborhood in 2016, built around a simple idea: Italian food rooted in family. Almost everything is made in-house and sourced from Central Texas farms, down to the pasta, cheese, salumi, bread, vinegars, and liqueurs.

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Eva Suter has been part of that build for years, first behind the bar and now as Beverage Director, overseeing a wine list and an in-house amaro and vermouth program that mirrors the kitchen's ethos of curiosity and craft.

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Ask Eva what drives her wine buying and she'll tell you it's the hunt for surprise. She leans heavily into Italy, and for good reason.

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"There's a whole world of things that people have not had the chance to experience," she says. "It's one of the things I actually love about focusing on Italy generally, as opposed to some other regions. There are just so many grapes. It's like the reverse Pokémon. You literally cannot catch them all."

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From behind the bar to beyond it

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L'Oca d'Oro's Wine Share originally launched during the pandemic, and it wasn't until a few years later that Eva took it over. Managing the off-premise club brought a shift in how she thought about her relationship with guests.

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Behind the bar, Eva was able to build in-person trust, giving people tastes and nudging them to more adventurous pours. She watched regulars go from asking questions to simply saying "whatever you're pouring me." But, as she explains, "with the club, I'm rarely there. There's a lot of folks I'm not seeing in person. So what they get are my little notes and this bag."

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Every Wine Share bag centers on a featured bottle, and early on, Eva used Table22’s sign-up data and member feedback to see that it worked best when that bottle was something familiar enough to say yes to without hesitation, usually a red. Now she leverages that in a three-bottle option, pairing that red with a white and a rosé, giving members a low-stakes way to try wines they might not otherwise pick up.

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The club has since expanded to become a sales channel for bottles that don't fit anywhere else on the list. Eva and her team introduced a category they call ad hoc bottles, a step up from what shows up in a regular three-pack, sometimes a local list favorite, sometimes a small, special find she could only justify buying if she knew it had a home. It's a way to move inventory that wouldn't otherwise sell, priced for members willing to pay a bit more for something rarer.

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The same logic applies to L'Oca d'Oro's house amaro. Guests regularly ask how to buy a bottle when they're dining in, which Eva used to field with a tentative "email us." Now she has a better answer: "Be a club member, and you'll know when we have this ready to go." 

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Turning skeptics, one bottle at a time

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Some of Eva's favorite feedback comes from members who arrive certain of their own taste and leave surprised. A longtime red-only drinker told Eva that one of the whites from the club became her favorite white wine ever.

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On the operations side, Eva leans on Table22's back-end reporting to track how the club is actually growing, not just how it feels. She watches for seasonal pauses in subscriptions and pulls numbers to see which email promotions translate into new members that month, giving her a clearer read on what's driving signups versus what's just noise.

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"Everyone I've met at Table22 has been pretty darn delightful," she adds. "It's always a pleasant sit-down, no matter what."

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Celebrating a second club

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Eva's enthusiasm doesn't stop at wine. L'Oca d'Oro also runs Fiore's Regional Pasta Club, a separate subscription touring the pastas and noodle dishes of cities Chef Fiore has traveled to, paired with add-on options of a red, a white, or both. Eva finds herself just as won over by it as any member.

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"I'm always on the packing days," she says. "I'm always like, yeah, this is a good one. And then next month I see it and I'm like, oh yeah, this is a good one too."

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Between the two clubs, Table22 gives the restaurant multiple ways to invite their guests in, whether through a glass of Nerello Mascalese or a bowl of pasta they'd never find on the menu in-house. Each one is an expansion of everything L'Oca d'Oro does well, and together they let Eva and Chef Fiore share more of that depth than a single dining room visit ever could.

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Our platform, your taste. Welcome to the club.

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